Stir-Fried Bok Choy

This is a fast and easy way to cook any leafy green Chinese vegetable—bok choy, gai lan, Chinese spinach, or amaranth—while preserving maximum freshness and flavor. Here, bok choy are sliced and stir-fried with scallions, garlic, and ginger. A dash of salt, sugar, and sesame oil enhance the bok choy's natural vegetal flavor without overpowering it.

Garlic Baby Bok Choy Stir Fry

This stir fried garlic baby bok choy is a great vegetable side or alternative to salad. Easy to make, garlicky baby bok choy is a perfect holiday side dish.

Seriously Asian: Stir-Frying Vegetables

Principles of Stir-Fry, Part Four Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » Principles of Stir-Fry, Part Three » All Seriously Asian coverage » My mother has a way of transforming vegetal chaos into order....

Bok Choy in Ginger Sauce

My favourite way to cook bok choy - with a lovely shiny, ginger sauce. Great way to load up on leafy Asian greens quickly and easily!

Stir Fried Bok Choy with Tofu Skin (腐皮青菜)

Stir-fried Bok Choy with Tofu Skin is a delicious vegan dish made with dried bean sticks. Tofu skin is a great alternative to meat to go with fresh bok choy

Bok choy with oyster sauce and crispy garlic

You should always have a big plate of greens on your table for a Cantonese family-style meal. This saucy bok choy with crispy garlic is delicious!

Braised Baby Bok Choy With Garlic, Ginger, and Soy

Quick braised bok choy with a hint of garlic and ginger in a soy-based glaze.

Vegetable Stir Fry

This is a Vegetable Stir Fry to make your own. Use it for any veggies you want - the tasty Chinese brown sauce makes anything scoffable!

Grilled Bok Choy with Sweet Soy Glaze

Bok choy with a glaze made from soy and sake makes a really crunchy and satisfying bite.

Bok Choy With Chives, Black Bean Sauce, and Chow Fun

Instead of noodles, the base of the dish is stir-fried bok choy (cooked in a super-heated cast iron wok to get some nice, smoky wok hei into it) along with flowering chives, Chinese chives, and leeks in a savory fermented black bean and soy-based sauce. The noodles are still great—perfect for adding a bit of textural and flavor contrast—but now their ratio is more akin to the marshmallows in the Rice Krispies.